You will find this No Bake Reese’s Peanut Butter Cheesecake loaded with smooth and creamy peanut butter plus yummy Reese’s Peanut Butter Cups in just about every single bite. And it’s super simple and requires no baking.
No Bake Reese’s Peanut Butter Cheesecake
Reese’s Peanut Butter Cups have always been my favorite candy. I have a slight addiction to both peanut butter and chocolate. They are just perfect together. My Quick and Easy Peanut Butter Pie happens to be one of my favorite desserts. I make it quite frequently. But after making this No Bake Reese’s Peanut Butter Cheesecake, I think I have a new favorite homemade dessert.
When we dine out and I manage to save room for dessert, I am always drawn to whichever peanut butter and chocolate dessert that happens to be on the menu. I think any dessert that contains both peanut and chocolate has a sure chance at being delish.
I noticed a peanut butter cheesecake on the menu at one of my favorite restaurants last week but I had not left any room for dessert.
The next day, I just could not forget about that darn dessert. So I decided to whip up this cheesecake right at home. I am always so nervous when making my own cheesecakes at home. Since this cheesecake requires no baking, I knew I could leave the anxiety behind. With just a few ingredients and little time, you too can make this decadent dessert.
This no bake cheesecake will feed a large crowd, it is massive. Massive in a good way I might add. The Oreo Cookie crust a perfect foundation. The creamy peanut butter combined with the cheesecake and chopped Reese’s miniatures candy makes for one over the top filling.
The ingredients needed for this awesome peanut butter cup cheesecake are super simple. You will need Oreo cookies for your crust, 3 packages of cream cheese, peanut butter, Reese’s miniature candy and a few other items you should have in your pantry.
INGREDIENTS
Crust:
24 Oreo Cookies
5 tbsp melted Butter
Filling:
24 oz softened Cream Cheese
8 oz Whipped Topping (like Cool Whip)
1 tsp Vanilla
1 cup Powdered Sugar
1 1/2 cup Peanut Butter
30 Reese’s Miniatures cut in quarters
DIRECTIONS
Put cut Reese’s cups in freezer for 30 minutes to harden.
Crush Oreos in food processor and add melted butter.
Press mixture into bottom and partway up sides of springform pan.
Refrigerate at least 30 minutes to firm.
Beat together cream cheese, powdered sugar, vanilla and peanut butter until well mixed.
Fold in whipped topping until uniformly blended.
Fold in half of frozen Reese’s.
Pour/spread into pan and refrigerate for at least 4 hours or until firm.
Remove from springform pan and top with remaining Reese’s.
You can also drizzle with chocolate syrup if desired.
If you are a fan of easy desserts that look and taste like a high end restaurant dessert, this dessert should be on your “must make” list. Perfect for feeding a crowd.
I have a few pieces that I froze to keep in the fridge for my late night peanut butter cravings. If you are not feeding a crowd, consider enjoying some now and saving some for later.
Do you have a favorite candy that you like to incorporate into a dessert?
Ingredients
- Crust:
- 24 Oreo Cookies
- 5 tbsp melted Butter
- Filling:
- 24 oz softened Cream Cheese
- 8 oz Whipped Topping (like Cool Whip)
- 1 tsp Vanilla
- 1 cup Powdered Sugar
- 1 1/2 cup Peanut Butter
- 30 Reese's Miniatures cut in quarters
Instructions
- Put cut Reese's cups in freezer for 30 minutes to harden.
- Crush Oreos in food processor and add melted butter.
- Press mixture into bottom and partway up sides of springform pan.
- Refrigerate at least 30 minutes to firm.
- Beat together cream cheese, powdered sugar, vanilla and peanut butter until well mixed.
- Fold in whipped topping until uniformly blended.
- Fold in half of frozen Reese's.
- Pour/spread into pan and refrigerate for at least 4 hours or until firm.
- Remove from springform pan and top with remaining Reese's.
- You can also drizzle with chocolate syrup if desired.
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Mother will LOVE this!!!
What size pan?
Yum. I thought the only kind of cheesecake I liked was Chocolate. This may be a new favorite. It’s so simple too. I love reeses cups so I’ll love this too. Pinning (seen on Treasure Box Tuesday)
Looks very delicious 🙂
This looks fantastic and has my mouth watering! Thanks for sharing. I’m glad I came across your post on Keeping It Simple’s Block Party.
Peanut butter and chocolate are my weaknesses too! This looks amazing!
Looks so good! Love that there’s no baking required. Pinning.
This looks divine! I’m pinning it to try later. 🙂
This looks great! I am sharing this on Pinterest and Google+
Hi! I saw this at the ‘love bakes good cakes’ link party tonight. Um, WOW! This looks incredible and I love your pictures. Newest Facebook & Pinterest follower. Have a great weekend.
Jessica
And if I may ask you……. How do you get that beautiful picture at the end of your post? I see them all over Pinterest. Two pictures and the title in the middle, the long ones that look amazing on Pinterest. Thanks so much for your time 🙂
Talk about decadent…YUM! Thanks for sharing at the #HomeMattersParty – we hope to see you again next week. 🙂
~Lorelai
Life With Lorelai
I want some of that cheese cake right now! I love resses, and this looks amazing! Thanks for sharing at Idea Box!
This sounds amazingly delicious! I love cheesecakes of any kind…and this one looks super easy.
Hi, is it necessary to use a springform pan, or can you use a regular pie pan? Thanks in advance!
Can you make this in advance? Does it hold up well or should I make it the day I plan on serving it? Thanks so much!!
I made this last night for the hubby’s birthday. It is incredibly delicious, though very rich as you would imagine. I would skip the chocolate syrup. I did not add it and it was perfect without it, though it does make it look fancier.
I am going to make this cheesecake tomorrow and was wondering…..when you crush the oreos in the food processor, do you remove the white filling or crust the whole cookie?
I made this today and just wanted to offer some input for any others that are planning on making it. It is RICH! I love peanut butter but for me and my family, 1 1/2 cups is too much peanut butter. It makes the consistency/texture very thick like you are eating peanut butter straight out of the jar. We tried it after chilling for 5 hours, so I am hoping it will be better tomorrow.
What size springform pan did you use? I have a 10 inch pan…wonder how to multiply this?
I wanted to make it but was wondering the same question? What size springform pan? And I don’t see an answer!
Hi!
How many slices do you usually get out of it for a crowd?
How can we make this without using the disgusting coolwhip?
One cup of whipping cream whipped with 1/4 cup powdered sugar and a tsp of vanilla whipped to stiff peaks.
Sorry if this was already addressed, but what size springform pan do you recommend for this recipe?
Why would someone have a recipe blog and not answer one question? Or the answers don’t show up. I was just checking out the no-bake peanut butter cheesecake and there are a lot of things people were asking about and not one answer. Ridiculous. And I really wanted to make it.
Same question on the spring form pan, bought a 9 inch because picture looked like it was large and also is that 24 whole cookies with the filling taken out to make 48 cookies…….I will be making this tonight so I’ll have answered my own questions and will leave my comment and review below for people’s future interests.
I am a novice baker. This instruction:
Crush Oreos in food processor and add melted butter.
Do I keep the cream inside the Oreo cookies to be crushed too? I can’t really tell from the photo with the crushed Oreos in the food processor bowl.
Thanks for your help.
Hi Bonnie! You will crush the whole cookie:) Hope that helps. -Jen
Hi! This looks delicious. I do not have a springform pan…would a normal non-stick round cake pan work? Or perhaps a Pyrex pie dish?
This is amazing! My 10 year old daughter made this for Thanksgiving and it was a HIT!
this is an amazing cake my 11 year old ate most of it
Did anyone ever find out what size pan for this recipe?